1 tablespoon WATC Salad Sprinkles or a dry seasoning blend of your choice
4-6 slices prosciutto
For the egg wash:
1 egg
1 tablespoon water
To serve:
freshly chopped parsley
Takes ,
serves 16.
Instructions
Defrost pastry per packaging directions. Ensure pastry is completely thawed before continuing.
Lay one square of puff pastry out on a lightly floured surface. Use a rolling pin to roll out to a large rectangle.
Spread Dijon mustard across the surface of the dough evenly. Sprinkle with grated cheese followed by seasoning. Add slices of prosciutto across the surface.
Beginning at one of the long sides, tuck in the edge and roll the pastry until you reach the centre of the sheet. Do the same on the opposite end until the two rolls meet. Dab a few drops of water onto the pastry to help the rolls stick together in the middle. Wrap and refrigerate for at least 30 minutes or up to 3 days.
To bake: Preheat oven to 400°F. Whisk egg and water together in a small bowl.
Unwrap the roll and cut with a sharp knife into ½-inch slices, 16 per roll. Lay slices flat onto parchment-lined baking sheets, 8 per sheet. Brush the tops lightly with egg wash.
Transfer to oven baking for 14 minutes or until a rich golden brown.
Cool for 2 minutes before transferring to a serving plate. Garnish with a sprinkle of chopped parsley. Serve immediately.
Puff Pastry Palmiers
Ingredients
1 sheet puff pastry, about 200 g
2 tablespoons Dijon mustard
1 cup grated Emmental or Gruyère
1 tablespoon WATC Salad Sprinkles or a dry seasoning blend of your choice
4-6 slices prosciutto
For the egg wash:
1 egg
1 tablespoon water
To serve:
freshly chopped parsley
Directions
Defrost pastry per packaging directions. Ensure pastry is completely thawed before continuing.
Lay one square of puff pastry out on a lightly floured surface. Use a rolling pin to roll out to a large rectangle.
Spread Dijon mustard across the surface of the dough evenly. Sprinkle with grated cheese followed by seasoning. Add slices of prosciutto across the surface.
Beginning at one of the long sides, tuck in the edge and roll the pastry until you reach the centre of the sheet. Do the same on the opposite end until the two rolls meet. Dab a few drops of water onto the pastry to help the rolls stick together in the middle. Wrap and refrigerate for at least 30 minutes or up to 3 days.
To bake: Preheat oven to 400°F. Whisk egg and water together in a small bowl.
Unwrap the roll and cut with a sharp knife into ½-inch slices, 16 per roll. Lay slices flat onto parchment-lined baking sheets, 8 per sheet. Brush the tops lightly with egg wash.
Transfer to oven baking for 14 minutes or until a rich golden brown.
Cool for 2 minutes before transferring to a serving plate. Garnish with a sprinkle of chopped parsley. Serve immediately.
Puff Pastry Palmiers
5 / 5. 2
Prosciutto and grated Emmental cheese rolled in puff pastry with mustard and seasoning…
Need a quick and easy party snack? These PUFF PASTRY PALMIERS are just the thing.
This post goes out to everyone who’s paused at a selection of frozen party snacks in the grocery store and thought, “I can make those!” Sometimes referred to as elephant ears or French hearts, this recipe for PUFF PASTRY PALMIERS uses store-bought puff pastry filled with a classic meat and cheese combination, rolled in the shape of palm leaves. This from-scratch appetizer is both very tasty and surprisingly easy to make too.
Let’s get back to making the meat-and-cheese version of our PUFF PASTRY PALMIERS:
INGREDIENTS
Could this party snack idea be any simpler? The ingredient list reflects that: puff pastry, prosciutto, Emmental cheese, Dijon mustard, parsley, dried spices and an egg. The great thing about these simple ingredients is that they’re all readily available at your local grocery store. There’s also another interesting fun fact: this party appetizer uses half a package of puff pastry. In getting ready to make it, I realized I should double up on the quantity of prosciutto and cheese. This allowed me to make the recipe the first time as needed, and then make it a second time days later. It’s like a two-for-one special!
PUFF PASTRY
Frequent visitors to WATC know we have never felt the need to make homemade puff pastry from scratch. It’s not that we couldn’t; it’s just that it seems like so much work, what with all the butter and flour and folded dough. Instead, we’re suggesting you follow our lead and make the recipe using store-bought puff pastry, available in the freezer section of your grocery store. Using it is really easy. Simply follow package directions—whether you’re thawing it overnight in the refrigerator or defrosting it to room temperature on the counter—hours before you intend to make. Note the requirement for the recipe. You’ll need 200 grams of dough to make one batch, or half a standard package. Only defrost the quantity needed, remembering you can’t thaw and then re-freeze this product.
PROSCIUTTO AND EMMENTAL CHEESE
We wish we could take the credit for the stellar pairing of prosciutto and Emmental cheese used in the filling of this palmier recipe, but we can’t. It reigns as a classic meat-and-cheese combo, alongside our MEAT LASAGNA, ham and cheese BREAKFAST CASSEROLE, creamy CROQUE MONSIEUR and these ROAST BEEF AND SWISS hoagies. For this recipe, we went for the smoky flavour of the thinly sliced prosciutto nestled next to the grassy, nutty flavour of the Emmental.
Feel free to make this recipe your own by substituting these principal ingredients with your favourites. Spoiler alert! We’ve already started working on new combinations like a vegetarian version of this puff pastry appetizer made with sautéed shiitake mushrooms, shallots and Parmesan – that recipe drops in a few weeks. Oh, and another thing, there’s also a sweet riff where we can make palmier cookies.
ROLL OUT THE DOUGH
Rolling out the thawed sheet of puff pastry is easy, just flour your work surface and rolling pin, then roll away. Don’t worry too much about rolling the dough out to a perfect rectangle of thin dough. Once rolled out, add the smear of Dijon and then the remaining filling ingredients. When making this at home, this may be our virtual high-five moment: “They weren’t kidding! It really is easy!”
HOW TO SHAPE PALMIERS
Having just typed the above sentence, I’m hoping this doesn’t seem at all highbrow. Shaping palmiers requires no special culinary tools nor pastry-chef-wannabe skills. Creating the palm shape is like making a jelly roll dessert, or better still, like rolling up a burrito. The trick is to roll the filling up to the middle of the dough, then roll up the other half so that you have two rolls meeting in the middle. Very important! Don’t miss our direction to dab a little bit of water between the rolls where they meet. Then wrap and chill in the fridge for 30 minutes. The water dab, wrap and chill ensures your palmiers won’t unroll in the oven as they bake.
CUTTING INDIVIDUAL PORTIONS
Once the rolls of filled pastry are chilled, the final step before baking is to cut the rolls into 16 equal-sized slices. Using a sharp knife will allow you to accomplish this like a pro. Transfer each palmier to a parchment paper-lined baking sheet. At this point, you can tweak the appearance to get that classic palm curve on each. The final step is to apply a light egg wash across the top of the dough.
BAKING PALMIERS
We tested the bake time and tweaked the oven temperature on this appetizer recipe a few times to get the results we were after. The goal was to have individual puff pastry bites where the pastry expanded and bloomed to a pleasing golden brown. We wanted the cheese to melt and get gooey with the buttery, flaky layers. For best results, we’re saying 400°F as the ideal temperature, and a bake time of 14 minutes. That said, let’s remember every oven is different. Just watch closely, maybe check at 10 – 12 minutes just to see the doneness as they bake.
SERVE
Serving these amazing PUFF PASTRY PALMIERS is easy. We think they need little more than a beautiful presentation plate or platter and a sprinkle of a freshly chopped herb like parsley, chives, mint or fresh basil. One additional suggestion on service, they should be served warm. Give them a few moments to cool when they first come out of the oven, but after that, serve them straight away. Fair warning, they’ll disappear quickly, with some guests being known to enjoy two or three back to back. Yup, they’re that good!
SHARE
Speaking of sharing, did you know we share our top recipes and sneak peeks at upcoming posts when you subscribe to our monthly newsletter? Sign up, and you’ll also receive Gather, our mid-month missive focused on ideas to entertain family and friends.
Enjoy the prosciutto and cheese version of our PUFF PASTRY PALMIERS. Party on!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 sheet puff pastry, about 200 g
2 tablespoons Dijon mustard
1 cup grated Emmental or Gruyère
1 tablespoon WATC Salad Sprinkles or a dry seasoning blend of your choice
4-6 slices prosciutto
For the egg wash:
1 egg
1 tablespoon water
To serve:
freshly chopped parsley
Directions
Defrost pastry per packaging directions. Ensure pastry is completely thawed before continuing.
Lay one square of puff pastry out on a lightly floured surface. Use a rolling pin to roll out to a large rectangle.
Spread Dijon mustard across the surface of the dough evenly. Sprinkle with grated cheese followed by seasoning. Add slices of prosciutto across the surface.
Beginning at one of the long sides, tuck in the edge and roll the pastry until you reach the centre of the sheet. Do the same on the opposite end until the two rolls meet. Dab a few drops of water onto the pastry to help the rolls stick together in the middle. Wrap and refrigerate for at least 30 minutes or up to 3 days.
To bake: Preheat oven to 400°F. Whisk egg and water together in a small bowl.
Unwrap the roll and cut with a sharp knife into ½-inch slices, 16 per roll. Lay slices flat onto parchment-lined baking sheets, 8 per sheet. Brush the tops lightly with egg wash.
Transfer to oven baking for 14 minutes or until a rich golden brown.
Cool for 2 minutes before transferring to a serving plate. Garnish with a sprinkle of chopped parsley. Serve immediately.
Until Cottage Season
